smoking Andouille Sausage

Egghead-Sooner · May 2009

I recently picked up some authentic andouille sausage I want to use to make some gumbo. I want to smoke it on the egg using the same smoke woods that folks down in the Bayou use for their own sausage. So if any of you have this knowledge I would be very grateful for your help. Happy Eggin!

Fidel · May 2009

Pecan and hickory are good choices (a combination of them even better), and traditional smoking woods.

Bob V · May 2009

If it is real andouille it is probably already smoked. Naked Whiz posted a novel technique for cold-smoking here:

http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm
Ingenious! Fire never gets too large, temp held at under 180.

As posted by a prior poster - pecan and hickory are the best. Don't use too much hickory, though, just a taste.

Bob V

Egghead-Sooner · May 2009

No its not already cooked, but I think I will do a low temp, just under 300 using a cup of pecan and 1/2 cup of hickory chips. I'm expecting my thermaprobe thermometer any day now and will be able to get the sausage cooked to 165 internal.

smoking Andouille Sausage

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